Breakfast and Brunch

When I was seven I was given a Petra waffle iron for Christmas. Since then it has provided me with hours of entertainment and some very tasty results. The addition of walnuts is genius and adds a little crunch to these light and fluffy waffles (apologies for the many adjectives… I’m starting to sound like Nigella). They also increase in flavour as the nuts are toasted whilst the waffles cook.

This recipe came about when I wanted to make a healthier version of normal American pancakes. I find gluten free buckwheat pancakes on their own very bland. But, by adding oats and toasting the hazelnuts, you are rewarded with a strong nutty flavour as well as a crunchy interior. If you’re feeling gutsy, the melting Nutella and peanut butter centres are a real treat, and I recommend serving your pancakes with lots of maple syrup and crispy bacon. However, if you have the will-power to resist temptation, these also taste great with blueberry sauce or raspberry coulis.

Ingredients

1/2 cup lightly toasted hazelnuts, skins removed

1/2 cup whole rolled oats

3/4 cup buckwheat flour

1 banana torn into small pieces

2 tsp baking powder

1 tbsp caster sugar

1 egg, lightly beaten

2 tbsp sour cream

milk

melting middle – peanut butter (I use Meridian crunchy), Nutella

Method

Put the oats and toasted hazelnuts in a blender and process till the hazelnuts are broken down into smaller pieces, but not ground into powder.

Tip the oats and hazelnuts into a bowl. Add the flour, baking powder and sugar. Mix till fully incorporated.

Whisk in the egg, sour cream, banana and enough milk to form an american pancake batter consistency, do not over mix! – the oats and hazelnuts help hold the pancake together in the pan.

Lightly butter a non-stick frying pan over a medium heat.

When the butter has melted pour a tablespoon of pancake batter into your pan. If you want to have a nutella or peanut butter melting middle, dollop a teaspoon of your spread onto the batter at this point and cover the spread with a little more batter.

When bubbles appear on the pancake and the bottom feels reasonably firm, flip the pancake with a spatula and leave till golden brown.

Keep these warm in the oven on a low heat before serving with butter, maple syrup and if you really want to treat yourself, some crispy bacon.

I love eating dates stuffed with peanut butter – it’s a match made in heaven. So I thought I’d make a granola recipe out of this dynamic duo. The quinoa adds even more crunch and using coconut oil rather than other oils makes it that little bit yummier. If you want even more coconutty flavour I recommend adding 30g desiccated coconut.